| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Essnce03 | 1 | servings | |
INGREDIENTS
| 3 | lb | Pork; cut 1. cubes |
| 1/2 | lb | Pork fat; cut into 1. cubes |
| 6 | Garlic cloves; crushed | |
| 1/2 | c | Red wine |
| 4 | tb | Paprika |
| 2 | ts | Crushed red pepper |
| 2 | ts | Salt |
| 1 | ts | Coriander |
| 1/2 | ts | Cumin |
| 1/2 | ts | Freshly-ground black pepper |
| 1 | md | Sausage casings |
INSTRUCTIONS
Blend the pork, pork fat, and seasonings together. Refrigerate 1 to 2 days to allow the spices and meat to infuse together. With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder. Send 1/2 of the mixture through the grinder a second time. Mix thoroughly. Stuff the casings using a funnel and tie at desired link size. Prick the sausages so they do not burst while cooking. This recipe yields 3 1/2 pounds of sausage. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2263 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”